Your Life A to Z Recipe: Monday, April 7th, 2014: Hawaiian Bread Pudding with Creme Anglaise

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by Executive Pastry Chef Country Velador of Cowboy Ciao

azfamily.com

Posted on April 7, 2014 at 5:55 AM

Updated Monday, Apr 7 at 1:37 PM

Hawaiian Bread Pudding
1 24oz pack Hawaiian rolls, cut each roll into quarters
4 large eggs
1 cup sugar
2 cups milk
1 oz pineapple juice
1 t vanilla extract


 Topping:
2 oz sugar, divided
2 oz butter, cubed into small pieces and divided
 ● Butter a 9 x 9 baking dish and place the bred in it.
● Place the eggs in a bowl and whisk until smooth and no separation between whites and yolks. Add the sugar, milk, pineapple juice, and vanilla and stir until combined. Pour egg mixture over the bread and use your fingertips to move the bread around and make sure it is completely saturated with the egg mixture. Do not press down.

● Evenly distribute the 2 oz sugar and 2 oz butter over the top of the bread pudding.

● Bake in oven until set, or an instant read thermometer reads 180 degrees.  Let cool before slicing. Warm up before serving.

Custard Sauce (crème anglaise)
1 cup sugar
4 cups cream
1/2 vanilla bean, split and scraped
8 egg yolks


 ● Place a strainer on top of contain that will be large enough to store the custard sauce. Set aside. Prepare an ice bath in a container that is large enough to hold the container you will store your custard in.
● In a saucepan, combine the sugar, cream, and vanilla. Place over medium heat and stir with a wooden spoon. When hot to the touch, stir in the yolks.  Stir constantly, while scrapping the bottom of the pot to ensure the egg yolks don’t curdle and stick.  Cook to nape, or 180 degrees on an instant read thermometer.
● Pour the custard through the strainer and into the container.  Place on ice bath until the sauce is cool and thick.  Once the sauce is cold, place in the refrigerator until ready to serve. Will store for up to 5 days.

Red Wine Cake
1 cup flour
½ cup dutch cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
4 oz (1 stick) butter
1 cup brown sugar
1 eggs
1 egg yolk
¾ cup red wine
1 teaspoon vanilla

Spray a 9 inch round cake pan with cooking spray, line with parchment paper, and spray paper with oil. Set aside.

Sift the flour, cocoa, baking powder, cinnamon and salt into a bowl and mix together. Set aside.

In the bowl of an electric mixer, on the medium-high speed, cream the butter and sugar until it lightens in color and becomes fluffy, about 10 minutes. Add the egg and yolk and beat on medium-low until combined. Add the red wine and vanilla and mix on low until combined.  Add the flour mixture and finish mix with a rubber spatula until combined.

Pour the batter into the prepared pan and spread the batter evenly in the pan.  Bake on 350 F until cake feels firm. When a knife is inserted in the center, it should come out clean.  Let the cake cool. Run a knife around the edge of the cake and invert onto a serving plate. Top with your favorite frosting and enjoy!

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